Birthday Pasta – Shrimp Carbonara

We are up in CT now for Christmas. We will be getting married up here in April. So yesterday we had some wedding tasks to get done – in the morning we had a meeting at our venue to discuss some details and have our cake tasting! Cake for breakfast?!


We tried 8 flavors of cake – white, yellow, lemon, spice, red velvet, funfetti, dark chocolate and marble and 7 types of filling – vanilla, lemon, strawberry, raspberry cream, dark chocolate, cannoli and raspberry jam. We had a difficult time choosing – tune-in in April to see what we chose 🙂

In the afternoon we met with our DJ. Everything is starting to feel more real now, only 3.5 months to go!


Today is Walter’s Birthday – Happy Birthday Walter! Last night we had an early birthday dinner for him with my parents and brother. My mom and I made a birthday pasta – Shrimp Carbonara. I really liked it because it tastes rich like a fettuccine, but it is a bit lighter because it doesn’t use any cream. The pancetta gives it a salty flavor and the peas add a touch of sweet!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shrimp Carbonara

  • Author: Chocolate Covered Cheetah


  • 1 pound spaghetti (reserve 1.5 cups pasta water once cooked)
  • 2 tablespoons olive oil
  • 5oz pancetta, diced
  • 1/2 small onion, chopped
  • 4 clove garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1lb cooked shrimp
  • 2 cups pasta water
  • 4 eggs
  • 1 1/2 cup grated Parmesan cheese
  • 1  cup peas
  • pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • pinch red pepper flakes (if desired)


  1. Bring a large pot of water to a boil, add spaghetti and cook until al dente
  2. Keep 1.5 cups pasta water, drain the rest, set aside
  3. While the spaghetti is cooking, in a large skillet, heat oil, add chopped pancetta, chopped onion and garlic and cook until crispy
  4. Add wine if desired, cook one more minute
  5. Add shrimp to warm, cooking 1-2 minutes
  6. Whisk together 4 eggs and 1.5 cups parmesan cheese, add to pot of spaghetti, stirring vigorously
  7. Working quickly, add the pancetta mixture to the spaghetti
  8. Add the peas
  9. Add salt and pepper to taste if desired
  10. Plate and top with chopped parsley and red pepper flakes if desired



(in large skillet cook pancetta, onion and garlic)


(top with parsley and red pepper flakes)


(plate and enjoy!)


For dessert my mom made a delicious Coconut Cream Cake! Cake twice in 1 day!? 🙂


Leave a Comment

Recipe rating